Egg biryani

Ingredients:

Basmati rice - 2 cups

Egg - 6

Onion - 2 medium, thinly sliced

Tomato - 1 , chopped

Cashew - 2-3 tbsp

Raisins - 2-3 tbsp

Cardamom - 2

Cloves - 2

Cinnamon - 2 ( 1" pieces)

Bay leaves - 1

Fennel seeds - 1 tsp

Ginger - 1"piece

Garlic - 2- 3 pods

Green chilly - 2

Turmeric powder - 1/2 tsp

Red chilly powder  - 1 tsp

Garam masala/ Biryani masala - 1 tsp

Coconut milk - 3/4 - 1 cup 

Mint / coriander leaves 

Oil - 2-3 tbsp

Salt to taste

Water - 4 cups
Cilantro leaves  for garnishing

Method:

1. Wash and soak rice for about half an hour.
2. Heat a tsp of oil in a pan and add cloves, cinnamon, bay leaves, cardamom and fennel seeds. When the fennel seeds splutter, add the drained rice and saute for 2-3 minutes. Then add water and salt . Cover and cook on medium heat till the water is absorbed and rice is 3/4th cooked.
3.  Take a saucepan and place the eggs. Cover the eggs with water and boil for 10 -12 minutes on medium-high. Switch off the flame and let it sit for 5 minutes. Wash the eggs in cold water and remove the shells.
4. Heat a tbsp of oil in another pan, fry the cashews and raisin and keep aside. Then fry half of the sliced onion till golden brown. Keep aside.
5. Grind together ginger,garlic and green chilly to a coarse paste.
6. Heat a tbsp of oil and fry the remaining onions till golden brown. Then  add the ginger-garlic paste and saute for another 3-4 minutes.
7. Add the turmeric powder, red chilly powder, garam masala/biryani masala and salt. Saute for 2-3 minutes. Then add tomato and cook till mushy.
8. Add the coconut milk and the hard boiled eggs  and cook for 4-5 minutes on medium-low flame till the gray becomes semi-thick.
9. Arrange the rice and egg masala in layers in a heavy bottom pan.  Garnish with few cashews, raisins, fried onions and coriander leaves in-between the layers.
10. Cover the pan and cook on low flame for 5-8 minutes. Or you can bake this for 10 minutes at 350 deg F.

Serve with raita!!